Carrot Mint And Pineapple Salad Food
PINEAPPLE CARROT SALAD
This is a simple yet delicious recipe. For extra richness, mayonnaise may be substituted for the yogurt and salt.
Provided by Meredith
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Yield 5
Number Of Ingredients 6
Steps:
- Soak raisins in hot water for 30 minutes. Drain and dry.
- In a mixing bowl, combine the raisins, pineapple and carrots.
- Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 49.5 g, Cholesterol 3 mg, Fat 0.8 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 152.9 mg, Sugar 39.5 g
PINEAPPLE CARROT SALAD
With carrots, celery and pineapple, this medley has a crunchy texture and tangy taste, but Ruth Noland of San Jose, California believes one ingredient makes the salad extra special. "Dates add just the right amount of sweetness," she says.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pineapple, carrots, pineapple, celery and dates. Stir in sour cream until coated. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 39mg sodium, Carbohydrate 35g carbohydrate (30g sugars, Fiber 4g fiber), Protein 2g protein.
CARROT AND RAISIN SALAD WITH PINEAPPLE
Make and share this Carrot and Raisin Salad With Pineapple recipe from Food.com.
Provided by Trisha W
Categories Pineapple
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss raisins, carrots, and pineapple together lightly; set aside.
- Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
- Refrigerate until served.
Nutrition Facts : Calories 236.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.1, Sodium 360.5, Carbohydrate 55.6, Fiber 4.3, Sugar 43.8, Protein 3
CARROT, MINT AND PINEAPPLE SALAD
A good recipe doubled to take to a barbecue. Just a tablespoon added to your plate to accompany other salads. Everyone wants to know what is in the salad.
Provided by Dawn1319
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make up the jelly with one cup of boiling water.
- Add remaining ingredients.
- Double the recipe if necessary.
- Very refreshing.
Nutrition Facts : Calories 19.9, Fat 0.1, Sodium 30.8, Carbohydrate 4.6, Fiber 1.4, Sugar 2.1, Protein 0.6
CARROT, GREEN APPLE AND MINT SALAD
Provided by Ellie Krieger
Categories side-dish
Time 35m
Yield 6 (1/3 cup) servings
Number Of Ingredients 9
Steps:
- Fold a full sheet of paper towel into quarters and place it in a small bowl. Spoon the yogurt on top of the paper towel. Place it in the refrigerator for 20 minutes so the yogurt can drain and thicken.
- In a small bowl whisk together the thickened yogurt and the mayonnaise, until smooth. Whisk in the lemon juice, vinegar, and honey.
- Grate first the carrots and then the apples in a food processor. Transfer them to a large bowl and stir to combine. Pour the dressing over the carrot mixture and toss. Add the mint and season with salt.
- Serve chilled.
Nutrition Facts : Calories 136 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 294 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 2 grams, Sugar 13 grams
MANGO AND PINEAPPLE SALAD
Make and share this Mango and Pineapple Salad recipe from Food.com.
Provided by morgainegeiser
Categories African
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut pineapple, mangoes and bananas into 3/4 inch pieces.
- In salad bowl combine peppers, vinegar and salt.
- Add cut fruit, mixing well.
- Chill for 1 hour.
- Garnish with crisp watercress sprigs.
APPLE, CARROT PINEAPPLE SALAD
Make and share this Apple, Carrot Pineapple Salad recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a large bowl, grate the carrot on the large side of grater.
- Add pineapple and remaining ingredients; mix well.
- More or less of any of the ingredients can be used to suite your taste.
- Serve chilled.
Nutrition Facts : Calories 194, Fat 9.8, SaturatedFat 0.9, Sodium 27.8, Carbohydrate 27.4, Fiber 3.8, Sugar 20.6, Protein 3
MINTED CARROT SALAD
Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
Provided by TRYOVER
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm. Drain, cool and grate into a large bowl.
- In a small saucepan, whisk together the tomato sauce, oil, sugar, vinegar, mustard and Worcestershire sauce. Bring to a boil, whisking constantly, remove from heat and cool.
- Add onions and mint leaves to the carrots, and pour the dressing over all. Toss until evenly coated and chill for 24 hours before serving.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 53.5 g, Fat 18.6 g, Fiber 5.6 g, Protein 2.1 g, SaturatedFat 2.9 g, Sodium 316.9 mg, Sugar 42.2 g
CURRIED CARROTS AND PINEAPPLE
In the southern regions of India vegetable salads are often made with finely chopped vegetables. Many of the salads often contain hot pepper, which really add a spark.
Provided by morgainegeiser
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving 1/2 cup of the juice.
- In a large nonstick skillet, combine brown sugar, reserved pineapple juice, curry powder, and slat.
- Heat over medium heat, stirring until brown sugar is dissolved.
- Add pineapple tidbits and carrots.
- Mix well, making sure the spices are evenly distributed.
- Reduce heat to medium-low, cover skillet, and cook 15 minutes.
- Stir once halfway through cooking time.
- Serve hot. Refrigerate leftovers.
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